Beet Hummus

Serves 2-4

Beet Hummus

By Camille Styles


  • 1 small roasted beet
  • 1 15 ounce can cooked chickpeas, well rinsed and drained
  • Zest of one large lemon
  • Juice of 1 small lemon
  • Pinch sea salt
  • Freshly ground black pepper
  • 2 large cloves garlic, minced
  • 2 tablespoons tahini
  • ¼ cup extra virgin olive oil


  1. Combine all ingredients (except the olive oil) in a food processor or blender. Drizzle in the olive oil as the hummus is blending ands blend until smooth.
  2. Adjust seasonings to taste, add more salt, lemon juice to brighten, or water to thin/adjust the thickness of the hummus.
  3. Store in the fridge for up to 1 week.

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Comments (3)
  1. 1
    Gabi Valladares | By Gabriella March 1, 2017 at 5:44 am

    This beet hummus looks so so tasty!

  2. 2
    peppermintdolly March 1, 2017 at 8:29 am

    This looks and sounds so great!!


  3. 3
    Stacy | Keeping Willow March 1, 2017 at 12:42 pm

    This looks divine. And that crudité platter is other worldly. Way to go McKel!



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